brazil nuts

Use this toasted muesli recipe to make a dairy-free chocolate cake, breakfast parfaits, apple muffins and vanilla gelato balls. All recipes are in the related recipes section in the green bar.

Toasted muesli

(60 milliliters) pure maple syrup

tbsp honey

tbsp canola oil oil

(135 grams) rolled oats

(80 grams) flaked almonds, chopped

(170 grams) Brazil nuts, finely chopped

linseed meal (or use hazelnut or almond meal)

(160 grams) pepitas (pumpkin seeds)

(240 grams) sunflower seeds

goji berries (see note)

(45 grams) finely chopped dried apple

tbsp flaxseed oil (see note)

What's better than popcorn? Popcorn with chocolate, of course.

Caramelised honey and popcorn bars with salted chocolate

gm hazelnuts

coconut oil

90 gm popping corn

honey

200 gm bitter dark chocolate (85%-90% cocoa solids), finely chopped

gm coconut oil

For candied popcorn, preheat oven to 180°C and line a 26cm x 13cm loaf pan with baking paper. Heat a large saucepan over medium-high heat, add 1 tbsp coconut oil, then the corn, then cover with a lid and cook, shaking pan occasionally, until popping stops (4-8 minutes). Transfer to a tray and cool to room temperature. Cook honey in a large saucepan over medium-high heat, swirling occasionally until caramelised (6-7 minutes). Add popcorn and remaining coconut oil and stir to coat, then spoon into loaf pan, pressing firmly to compact popcorn into an even layer. Refrigerate until firm (20-30 minutes).

For chocolate glaze, melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour glaze over the popcorn so the chocolate runs into any gaps, then scatter with hazelnuts and return to refrigerator to set (1-2 hours). Cut into slices to serve (this is easiest with a serrated knife). Bars will keep refrigerated in an airtight container for 3-4 days.

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

butter

light muscovado sugar

eggs

plain flour

ground almond

ginger

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Making homemade Brazil nut butter is such a simple and delicious way to add more essential nutrients and natural fats to your meals, and you can easily make it at home in a blender

Brazil Nut Butter

brazil nuts (240 g)

tbsp coconut oil (melted)

cacao powder

maple syrup

salt (2 generous pinches)

Preheat the oven to 400°F (200°C). Spread the raw Brazil nuts on a baking sheet and roast them in the oven for 6 minutes, or until fragrant.

Let the nuts cool for a couple of minutes, then place them in a high-speed blender or food processor. Blend until the nuts break down into a smooth butter. This can take anywhere from 5 to 10 minutes, depending on your equipment.

Add the coconut oil, cacao powder, maple syrup, and salt to the blender or food processor. Blend until everything is well combined and the mixture is smooth. You may need to stop the blender or food processor occasionally to scrape down the sides with a spatula.

Store the Brazil nut butter in an airtight glass container at room temperature. It will last for up to 1 month.

Top 4 brazil nuts recipes from across the web

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Toasted muesli

Caramelised honey and popcorn bars ...

Festive fruit & nut cake

Brazil Nut Butter

Top 4 brazil nuts recipes from across the web

The most viewed brazil nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Toasted muesli

Caramelised honey and popcorn bars ...

Festive fruit & nut cake

Brazil Nut Butter

The most viewed brazil nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine